Recipe courtesy of Emeril Lagasse

Trout Almandine With Brabant Potatoes

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to warm, about 170 degrees F. Preheat an electric fryer to 365 degrees F and fry the potatoes until golden brown, drain and set aside, season with salt. Alternatively you may fry them on the stove in a Dutch oven. 
  2. In a large saute pan, over medium heat, melt 4 tablespoons of the butter. Add the shallots, garlic, and potatoes, season with salt and pepper and saute for 2 minutes. Transfer the potatoes to the oven to keep warm while you are cooking the fish. Season the fillets, flour, and egg wash with the Essence. Dredge the fillets in the seasoned flour, coating completely. Dip each fillet in the egg wash, letting the excess drip off then dredge the fillets back into the seasoned flour, coating completely. Set aside.
  3. In a large cast-iron skillet set over medium heat, melt 4 tablespoons of the butter. Add the fillets and pan fry until they are golden brown, about 3 to 4 minutes on each side. Remove the fish from the pan, drain on paper towels set over a plate, then transfer to fish to the oven to keep warm. Wipe out the skillet. Melt the remaining 4 tablespoons butter. Add the almonds, season with salt and pepper and saute for 5 minutes or until the almonds are golden. Remove from the heat and stir in the lemon juice and parsley. To serve, spoon the potatoes in the center of each plate. Lay the fish on top of the potatoes. Then spoon the almond butter sauce over the fish.
Dan Churchill

Cast-Iron Elote

9m Easy 100%
CLASS
Rick Martinez

Baja Fish Tacos

17m Easy 97%
CLASS
9m Easy 99%
CLASS
33m Easy 98%
CLASS
Danielle Alex

Creole Shrimp

28m Easy 92%
CLASS
Justin Devillier

Shrimp Creole

14m Easy 96%
CLASS
9m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages